Dog biscuits - homemade meatless dog biscuits
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | All-purpour flour |
| 2 | cups | Whole-wheat flour |
| 1 | cup | Rye flour |
| 1 | cup | Cornmeal |
| 2 | cups | Cracked wheat; (bulgur) |
| ½ | cup | Non-fat dry milk powder |
| 4 | teaspoons | Salt |
| 2 | cups | Chicken stock |
| ¼ | ounce | Active dry yeast; (one package) |
| 1 | Egg | |
| 1 | tablespoon | Milk |
Directions
Heat oven 300 F. Combine, in a big bowl, flours, cornmeal, milk powder and salt. Dissolve yeast in1/4 cup lukewarm water; let it sit for a few minutes, until it bubbles. Add the chicken broth to the yeast mixture. Mix well. Add the liquid to the dry ingredients. Knead about 3 min. The dough should be stiff. Flour a board with cornmeal and roll out the dough to a thickness of ¼ inch. Cut out biscuits with a cookie cutter and place on ungreased cookie sheets. Mix the egg and milk and use to brush tops of biscuits (for shine). Bake at 300 F for 45 min. Turn off the heat and leave biscuits in the oven overnight. This will make the biscuits bone-hard. Hope Brandy likes these.
Posted to FOODWINE Digest by joanne <kyvetosj@...> on Feb 18, 1998